Gemma I am made for Autumn. I love everything about it! I get told off for talking about it before the kids go back to school… I will the leaves to turn, the food to mellow and my box of scarves to join my wardrobe once again. Autumn food is just the best. It’s got it all flavours and one-pot cooking is a wonderful thing! Today’s recipe is a yummy bowl of golden, tasty vegan soup that will ease you and your family into the cooler months. We loved every drop!
Thick, velvety and packed full of flavour this soup can be enjoyed by us all. Thanks to red lentils, its got a good serving of protein which makes it a win for our vegan and vegetarian friends! My sisters eat a veggie/pescatarian diet and I love being able to include them in our meals without compromising on the great taste of autumn food.
Lighter lunches
I wanted to make something tasty in under 30 minutes while my husband was taking his lunch break. In the end, I was pleased that this soup came together in less than 25 minutes (15 of which were hands-on, the rest was cooking time). So if you are bored with sandwiches and last minute lunches then this recipe is a winner.
Soup-er dinner
However, this is a hearty soup and you can make it into a substantial evening meal by upping the portion size and adding a little bit of creativity. Many years ago I worked for my good friend Peter Booth from The Modern Caterer and he serves his soup with a Market Salad which is delicious and vibrant but also satisfying and substantial.
Think olives, spiced carrot salad, leaves, a little cheese… whatever seasonal treats he has in the kitchen will make their way to your plate. Your kids might absolutely love a chip butty on the side – whatever gives them good feels after a long day at school! This recipe also freezes well so you can make it at the weekend when you have more time (ha!) and the relatively simple ingredients list makes it a cheap meal to bring to your table.
Secret Weapon: Tracklements Fresh Chilli Jam
This chilli jam has been on many adventures with us… not least as an accompaniment to The Fine Food Company Cheese Cake at our wedding. I keep a jar of Tracklements Fresh Chilli Jam in the fridge at all times. It’s such a versatile addition to your condiments shelf. In this recipe, I sneak a heaped teaspoon in after I removed portions for the children. I am a huge fan of this chilli jam and wouldn’t have a cheese board without it. Bonus points: the jam is also vegan!
Make it your own
Writing this recipe was a challenge as I usually make soup with whatever comes to hand. The beauty of soup is that you can add and remove to suit your tastes. My sister asked for this recipe and then she added coconut milk and tumeric and removed the rosemary. She seasoned with coriander and served with naan bread… it was out of this world good!
This soup shows why autumn is a great season for vegan food. There’s enough flavour in this dish to satisfy the most carnivorous palate. Give this recipe a go and let us know how you got on… send us a picture of yours and tag us on Instagram. Can’t wait to see how you adapt your soup and what you serve it with!
Vegan Autumn Food – Sweet Potato, Rosemary and Chilli Soup
Equipment
- A stick blender
Ingredients
- 800 g sweet potatoes chopped into 1/2 inch cubes
- 200 g carrots
- 150 g red lentils
- 2-3 onions
- 2 cloves of garlic leave whole
- 1 litre vegetable stock
- 1/2 tbsp rosemary finely chopped
- 1 tbsp dried red chilli flakes
- 1 heaped tsp Tracklements Fresh Chilli Jam
Instructions
- Finely chop your onions and carrots. I didn’t have any celery in but you can add it if you like!
- Add a good drizzle of olive oil to your pan and fry the above.
- Give your garlic cloves a bit of a bash and drop them in with the onions and carrots.
- Add your fresh chopped rosemary to the pan and give it a stir.
- Follow with the chopped sweet potato and leave to cook for a few minutes.
- Add your red lentils and stir.
- Add your stock to the pan and leave everything to simmer until the sweet potato is soft. You know its soft if it is easily crushed under your spoon.
- NB: Skim the top of the pan as it cooks. Because Lentils produce a ‘scum’ when they cook, you need to remove it as the soup simmers. If you have time you can help this by soaking your lentils first.
- Using your stick blender blend the soup until smooth.
- NB: Make sure your pan has been removed from the heat and is on a heatproof, even surface.Take care not to hold the blender too close to the surface, make sure it is well submerged before starting. If you are worried you can cover your pan with a tea towel to minimise any damage or use a blender… that means more pots though!
Finishing Touches
- Once your soup is velvety and smooth check the following:Texture: If your soup is stiff/thick, add a bit of hot water from the kettle, a little at a time and stir until you are happy with the consistency.Seasoning: Taste and season, stir and taste again. The seasoning is down to your preference, remember you can always add but you can’t remove.
- Now add the dried chilli flakes and stir.
- NB: Adding them sooner will make the soup much spicier so be mindful of this if you change the recipe
- Add the Tracklements Fresh Chilli Jam, stir, taste and season if required.
- Serve your soup however you like and save the rest for the another day.
